How to Feed Your Grandma

I have an unconventional grandmother.  A wonderfully quirky, never made a cookie in her life, sparkle-in-her-eyes, unconventional…..grandma.  You might assume that a girl in the profession of “Home Ec” (Family Consumer Science, actually!) would have an apron wearing, secret recipes type of matriarch.  But Myrt (yes, I do call her by her first name) was a business owner while raising her children and never had time to concentrate and relish in homemaking.  When spending the night with her as children, my sister and I would often make dinner for her and Bob (yep, I rarely call him grandpa either) and she was always impressed with our love of cooking which we inherited from the other branch of our family tree. 

These days my goal when cooking for Myrt is to make her forget she’s a Type 1 diabetic.  She’s been plagued by this dreadful disease for as long as I can remember.  Although she never has had much of sweet tooth, I have always felt terrible that she could not partake in the sweet yumminess of birthdays and holidays.  I have made it my goal to perfect the art of using Splenda in any dish possible in such a way that it is untraceable to the common palate.  I have had many of her recipe requests for me turn flat.  Literally, she requested a chocolate cake last year and it was, indeed…. flat.  This weekend I am going to make her favorite concoction of mine: Peanut Butter Pie.  She loves this so much, I almost have to make her an extra to take home! 

Sugar-Free Peanut Butter Pie

No Sugar Added Peanut Butter Pie

1 Oreo Cookie Crust (Made with Sugar-Free Oreos-yes, they do make these!)
8 oz cream cheese, softened
3/4 cup Splenda
1/2 cup peanut butter
1/2 cup milk
16 oz Sugar-Free Whipped Topping
Sugar-Free Chocolate Syrup (“Great Value”!!!) 
 
1. Beat together the cream cheese and Splenda.  Mix in peanut butter and milk then beat until smooth.
2.  Gently fold in the Whipped Topping.
3.  Pour ALL the filling into the crust at once, and spread from the inside out to ensure no cookie crumbs stick to the mixture. Drizzle with chocolate syrup.
4.  Chill at least 4 hours and ENJOY a delicious sweet treat without an insulin spike!

September 3, 2012. Family Life, Healthy Stuff, Recipes. 1 comment.